Recipes with cognac
124 recipes
Ariel's Peppercorn Steak (Or Steak Au Poivre)
Ariel's Peppercorn Steak (Or Steak Au Poivre) recipe
Cherries Jubilee
Classic Cherries Jubilee with sweet Bing cherries simmered in citrus-scented syrup, flambéed with cognac, and ladled over vanilla ice cream. Pure tableside drama in 25 minutes.
Wild Game Pate
French-style wild game pate layered with cognac-marinated duck and seasoned pork, wrapped in blanched bacon, and baked in a water bath. Slice it cold and serve with crackers.
Caribou Steaks with Green Peppercorn Sauce
Garlic-marinated caribou steaks grilled and topped with a buttery green peppercorn and cognac sauce. A refined wild game dinner with French bistro flair.
Flaming Greek Cheese
Saganaki: Greek flaming kasseri cheese pan-fried in butter, deglazed with lemon juice and cognac, and lit at the table for an "Opa!" tableside appetizer.
Prize Winning Shepherd's Pie
Prize winning shepherd's pie made with ground roast beef, mushrooms, red wine, and a splash of cognac. Slow-simmered filling under egg-washed mashed potatoes, baked golden. The cottage pie elevated.
James Beard's Persimmon Bread
James Beard's persimmon bread folds ripe persimmon puree into a spiced quick-bread batter with cognac, mace, raisins, and walnuts. Legendary holiday bread adapted for the bread machine.
Advocaat (Dutch Eggnog)
Advocaat is nothing like the eggnog here in America. It is thick and creamy---not foamy at all. This delicious Dutch drink is actually eaten with a spoon!
Seafood Wellington
Elegant seafood Wellington with lobster, prawns, and scallops flamed in cognac, draped in a silky Nantua sauce, and served in golden puff pastry vol-au-vents.
Biscotti Chez Panisse
Buttery walnut biscotti inspired by Chez Panisse, laced with Cognac and vanilla. Twice-baked to a golden crunch, these elegant cookies bring California fine dining to your cookie jar.
Cognac Nanaimo Bars
Cognac Nanaimo bars are a Canadian no-bake classic with a chocolate-coconut-pecan base, cognac-orange buttercream middle, and a glossy chocolate top. A boozy adult twist on the original.
Nantua Sauce
Classic French Nantua sauce built from live crayfish, cognac, mirepoix, and cream. A double-reduced, deeply pink shellfish sauce for quenelles, fish, or seafood pasta.
Ariel's Peppercorn Steak (Or Steak Au Poivre) recipe
Classic Cherries Jubilee with sweet Bing cherries simmered in citrus-scented syrup, flambéed with cognac, and ladled over vanilla ice cream. Pure tableside drama in 25 minutes.
French-style wild game pate layered with cognac-marinated duck and seasoned pork, wrapped in blanched bacon, and baked in a water bath. Slice it cold and serve with crackers.
Garlic-marinated caribou steaks grilled and topped with a buttery green peppercorn and cognac sauce. A refined wild game dinner with French bistro flair.
Saganaki: Greek flaming kasseri cheese pan-fried in butter, deglazed with lemon juice and cognac, and lit at the table for an "Opa!" tableside appetizer.
Prize winning shepherd's pie made with ground roast beef, mushrooms, red wine, and a splash of cognac. Slow-simmered filling under egg-washed mashed potatoes, baked golden. The cottage pie elevated.
James Beard's persimmon bread folds ripe persimmon puree into a spiced quick-bread batter with cognac, mace, raisins, and walnuts. Legendary holiday bread adapted for the bread machine.
Advocaat is nothing like the eggnog here in America. It is thick and creamy---not foamy at all. This delicious Dutch drink is actually eaten with a spoon!
Elegant seafood Wellington with lobster, prawns, and scallops flamed in cognac, draped in a silky Nantua sauce, and served in golden puff pastry vol-au-vents.
Buttery walnut biscotti inspired by Chez Panisse, laced with Cognac and vanilla. Twice-baked to a golden crunch, these elegant cookies bring California fine dining to your cookie jar.
Cognac Nanaimo bars are a Canadian no-bake classic with a chocolate-coconut-pecan base, cognac-orange buttercream middle, and a glossy chocolate top. A boozy adult twist on the original.
Classic French Nantua sauce built from live crayfish, cognac, mirepoix, and cream. A double-reduced, deeply pink shellfish sauce for quenelles, fish, or seafood pasta.
